Industry News | August 23, 2013
AEB Puts Unique Twist on Bacon and Egg Sandwich
There’s a very good reason nearly all operators menuing breakfast sandwiches offer ones made with eggs and bacon. Datassential research shows that eggs and bacon are the top two proteins offered in quick service breakfast sandwiches – eggs are mentioned in 94 percent of breakfast sandwich descriptions and bacon, in 74 percent. And you know operators don’t waste menu space on things their guests don’t want.
The reason is simple: dressed up or served with only the bare essentials, an egg and bacon sandwich is comfort food. But how do the same two ingredients avoid becoming culinary white noise? To be simultaneously classic and newsworthy, the classic must include a twist.
Case in point is the Apple Jack Breakfast Sandwich. Built on a toasted English muffin, the first layer is a slice of pepper jack cheese, followed by applewood-smoked bacon and a freshly cracked egg. Topping the egg are slices of butter-sautéed Granny Smith apples and separately sautéed, thinly sliced red onion.
Yet the Apple Jack Breakfast Sandwich is nothing more than a classic egg and bacon sandwich with spicy cheese. In the increasingly competitive race to attract morning sales, creatively produced classics can offer the most winning dishes.
Food & Beverage
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